Risotto is a creamy rice dish that is very popular in northern Italy. There are different ways to make risotto and different ingredients that you can add to it.   I served this dish with my grilled lamb chops, which was the previous recipe that I posted. In my next recipe, I will show you how you can turn risotto left overs into a whole other dish.

Here is my recipe that serves 2 people:

• 3/4 cups shallots finely chopped
• 2 garlic cloves minsed
• 5 oz. of cremini mushrooms
• 1 tsp of fresh thyme
• 1/8 cup of unsalted butter
• Olive Oil
• 3/4 cups Arborio Rice
• 1/3 cup of Pinot Grigio
• 4 cups of low sodium chicken stock
• 1/4 cup or more grated Parmesan cheese
• Handful of chopped Italian parsley
• Salt and Pepper

1. In a separate saucepan, bring both to a low simmer.
2. In another saucepan, melt butter over medium heat with olive oil.
3. Saute onions with salt and pepper in butter/olive oil until softened.
4. Add garlic, thyme, and mushrooms to onions and cook until tender. Season with salt and pepper.
5. Add rice to pan and stir for a 3 minutes.
6. Once rice is toasted, add the wine and stir rice until it absorbes liquid.
7. Turn heat to medium – low and add 1 cup of the warm chicken both. Stir rice until rice absorbs chicken broth and keep repeating this step until rice is tender.  This process will take about 30 minutes.
8. Add parmesan cheese, salt and pepper, and parsley.